GREEK LAMB: SUNDAY ROAST
I absolutely love a lamb roast. I love that it is associated with fond memories of my childhood. I remember waking up on a Sunday morning before we had to go to church and mum already had the lamb roasting in the oven. OMG the the smell that would come out of that kitchen would have my stomach grumbling!
Now Greeks know their way around lamb and we cook it well. When I say ‘well’ I don’t mean as in ‘a good job’, I mean well as in overcooked! We do not cut off any fat as this helps to keep the meat moist, juicy and tasty. This recipe is simple, delicious and flavoursome so I hope you give it a try. Just a little interesting information that may surprise many of you, but Greeks actually do not eat that much lamb. It is a special occasion meat that is shared with family and friends, so we are very proud and conscious that it turns out well once we've cooked it. We also love to serve it with tzaytziki dip, baked potatoes and a fresh greek salad.
1 1/2 kg lamb leg (left at room temperature for 30 minutes)
3 large garlic cloves thinly sliced
2 tbs fresh rosemary leaves
2 tbs dried oregano
1 tbs sea salt flakes
1 tsp black pepper
Juice of 2 fresh lemon
Preheat the oven at 220C. Pat dry the lamb all over.
Cut 10 slits all over and press in some of the garlic slices.
Cut 4-5 long slits approx 2cm deep on the upper side of the lamb (from one end of the leg to the other) and press in more pieces of garlic, oregano and rosemary.
Drizzle some olive oil all over and then season with a good amount of sea salt flakes, black pepper and more dried oregano. Rub in well.
Roast in oven at 220C for 30 minutes to crisp the skin and then reduce heat to 160C for a further 2 1/2 hours, checking at half hour intervals. With spoon collect juices from bottom of pan and pour over lamb if needed.
Once cooked, using a sharp knife cut into 1cm slices and lay out on platter.
Whisk together juice from 2 lemons and cold pressed olive oil and pour all over warm lamb.
Serve immediately with tzatziki dip, baked potatoes and a fresh greek salad. Enjoy.